Traditional Pesto from Genoa

Ingredients

4 bunches Fresh PDO Genoese Basil (This basil has a smaller leaf than the type we see in the supermarket here. You could try growing it from seed, but the PDO status reflects the impact of terroir on this product)

1-2 clove Garlic (From Vessilico- a small town in Liguria that produces a uniquely sweet garlic)

10g Coarse Salt

60-80ml PDO Extra Virgin Olive Oil (From the Italian Riviera)

Directions

Step 1

Wash the basil leaves in cold water and dry them on a tea towel or kitchen paper. Take care not to rub them. Most of the competitors seemed to discard the stems

Step 2

Crush the garlic clove and pine nuts in the mortar until they are smooth.

Step 3

Add a few grains of salt and a handful of the basil leaves. Pound the mixture using a light, circular motion, pressing the pestle against the wall of the mortar and turning it in the opposite direction.

Step 4

Repeat the process till al the basil has been crushed and has started to drip a bright green liquid

Step 5

Add in the cheeses and blend with the mortar

Step 6

Pour in a drizzle of oil and blend lightly until the consistency is something a little thicker than double cream, but thinner than a 'paste'

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